非热加工技术失活果蔬多酚氧化酶研究进展

Research Progress on the Inactivation of Polyphenol Oxidases in Fruits and Vegetables by Non-thermal Processing Technologies

多酚氧化酶(PPOs)是一类含铜离子的氧化还原酶,极易引起果蔬发生褐变。酶促褐变是造成果蔬营养价值及感官品质降低的重要原因,造成巨大经济损失。近年来,非热加工技术在失活果蔬中多酚氧化酶的应用受到广泛关注。综述了超高压、超声波、冷等离子体等非热加工技术失活果蔬多酚氧化酶领域的最新研究进展,探讨其失活多酚氧化酶的机制,并对上述技术存在问题及今后研究方向进行探讨和展望,以期为果蔬加工过程中多酚氧化酶的控制研究提供理论参考。

Polyphenol oxidases(PPOs) are a group of copper-containing oxidoreductases,which cause browning of fruits and vegetables.Enzymatic browning is one of the most important causes for the decrease of nutritive values and sensory qualities of fruits and vegetables,which also results in huge economic loss.In recent years,the applications of non-thermal processing technologies in enzymes inactivation of fruits and vegetables have attracted widespread attention.The latest research progress in PPOs inactivation of fruits and vegetables by non-thermal processing technologies are reviewed,such as ultra-high pressure,ultrasound,and cold plasma.In addition,the mechanisms underlying the PPOs inactivation induced by non-thermal processing technologies are investigated.The salient drawbacks of these technologies are discussed and the important areas for future research are also highlighted.This article provides theoretical references for the control of PPOs in fruits and vegetables processing.